Machine harvested grapes, pressed cleared using flotation. All work was done as reducticely as possible. Juice was racked with a little bit of less to fermentation tank where fermentation took place at around 16 ̊C. Wine was pumped of the thick lees and stored on thin lees.

Alcohol 13.84 %

Total acidity 6,2 g/L

Residual sugar 3.9 g/L


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Notes of pomaceous and tropical fruit like pineapple with a touch of citrus on the nose. Butterscotch and nuttiness on the palate complete this full bodied wine. Pairs well with chicken, pork, crayfish and fried mushrooms. Soft and medium firm cheese, like Gruyère, compliments this wine.

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